Chicken GyrosOur Greek-inspired Chicken Gyros recipe is so satisfying and addicting! Juicy marinated chicken wrapped in a warm pita with crisp vegetables and creamy homemade tzatziki sauce—it’s a fresh, flavorful favorite.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6 gyros
Ingredients
Chicken Marinade:
2 pounds boneless skinless chicken breasts*
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons smoked paprika (or use regular)
2 teaspoons ground cumin
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cinnamon
⅛ teaspoon crushed red pepper flakes, or more to taste
Tzatziki Sauce:
1 cup plain Greek yogurt
2 cloves garlic, minced
½ teaspoon dried dill weed
2 teaspoons lemon juice
Salt and freshly ground black pepper, to taste
1-inch piece of English cucumber, peeled and finely diced
For Serving:
6 pitas or flatbreads
1 small romaine heart, chopped
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ English cucumber, thinly sliced
Crumbled feta cheese, optional
Instructions
Make the Tzatziki Sauce:
In a bowl, combine yogurt, garlic, dill, and lemon juice. Stir in diced cucumber and season to taste with salt and pepper. Refrigerate until ready to use.
Marinate the Chicken:
Place chicken in a large bowl or zip-top bag. In a separate bowl, mix together all marinade ingredients. Pour over chicken and toss to coat evenly. Marinate in the fridge for 1 to 4 hours.
Grill the Chicken:
Heat a grill or grill pan to medium heat and lightly oil the grates. Remove chicken from marinade, letting excess drip off. Grill for several minutes on each side until cooked through. Let rest before slicing into bite-sized pieces.
Assemble the Gyros:
Warm or toast pitas. Layer with chopped chicken, lettuce, tomato, red onion, cucumber, and a generous spoonful of tzatziki sauce. Add feta, if desired. Serve immediately.
Notes
Chicken: If using large chicken breasts, butterfly them (slice in half lengthwise) to create thinner pieces for quicker, more even cooking.
Make Ahead: The tzatziki sauce and marinade can be prepared up to 2–3 days in advance. Vegetables can also be chopped earlier in the day for easy assembly at dinnertime.
Freezing: Freeze raw chicken in marinade in an airtight container for up to 3 months. Thaw overnight before cooking. Cooked chicken can also be frozen and reheated later.
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Chicken Gyros
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 gyros
Description
Our Greek-inspired Chicken Gyros recipe is so satisfying and addicting! Juicy marinated chicken wrapped in a warm pita with crisp vegetables and creamy homemade tzatziki sauce—it’s a fresh, flavorful favorite.
Ingredients
Chicken Marinade:
2 pounds boneless skinless chicken breasts*
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons smoked paprika (or use regular)
2 teaspoons ground cumin
2 cloves garlic, minced
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon ground cinnamon
⅛ teaspoon crushed red pepper flakes, or more to taste
Tzatziki Sauce:
1 cup plain Greek yogurt
2 cloves garlic, minced
½ teaspoon dried dill weed
2 teaspoons lemon juice
Salt and freshly ground black pepper, to taste
1-inch piece of English cucumber, peeled and finely diced
For Serving:
6 pitas or flatbreads
1 small romaine heart, chopped
1 cup cherry tomatoes, halved
½ red onion, thinly sliced
½ English cucumber, thinly sliced
Crumbled feta cheese, optional
Instructions
Make the Tzatziki Sauce:
In a bowl, combine yogurt, garlic, dill, and lemon juice. Stir in diced cucumber and season to taste with salt and pepper. Refrigerate until ready to use.
Marinate the Chicken:
Place chicken in a large bowl or zip-top bag. In a separate bowl, mix together all marinade ingredients. Pour over chicken and toss to coat evenly. Marinate in the fridge for 1 to 4 hours.
Grill the Chicken:
Heat a grill or grill pan to medium heat and lightly oil the grates. Remove chicken from marinade, letting excess drip off. Grill for several minutes on each side until cooked through. Let rest before slicing into bite-sized pieces.
Assemble the Gyros:
Warm or toast pitas. Layer with chopped chicken, lettuce, tomato, red onion, cucumber, and a generous spoonful of tzatziki sauce. Add feta, if desired. Serve immediately.
Notes
Chicken: If using large chicken breasts, butterfly them (slice in half lengthwise) to create thinner pieces for quicker, more even cooking.
Make Ahead: The tzatziki sauce and marinade can be prepared up to 2–3 days in advance. Vegetables can also be chopped earlier in the day for easy assembly at dinnertime.
Freezing: Freeze raw chicken in marinade in an airtight container for up to 3 months. Thaw overnight before cooking. Cooked chicken can also be frozen and reheated later.